• Before starting, wash and dry all produce.
• To a medium pot, add 1 1/4 cups (2 1/2 cups) water, vegetable stock powder and 1 tbsp (2 tbsp) butter. Cover and bring to a boil over high.
• Using a strainer, rinse rice until water runs clear.
• To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.

• Meanwhile, heat a large non-stick pan over medium-high.
• When hot, add 1 tsp (2 tsp) oil, then corn. Season with salt and pepper. Cover and cook for 5-6 min, stirring occasionally, until deep golden.
• Remove from heat, then transfer corn to a plate.

• Meanwhile, peel, then cut onion into 1/4-inch pieces.
• Zest, then juice half the lime. Cut remaining lime into wedges.
• Roughly chop cilantro.
• Halve tomatoes
• To a small bowl, add tomatoes, 1/2 tbsp (1 tbsp) lime juice, 1/8 tsp (1/4 tsp) sugar and 1 tsp (2 tsp) oil. Season with salt and pepper, then combine.

• Reheat the same pan (from step 2) over medium-high.
• When hot, add 2 tsp (4 tsp) oil, then protein shreds and onions. Cook for 6-8 min, tossing occasionally for 6-8 min, until cooked through.** 
• Add corn, Enchilada Spice Blend and 2 tbsp (1/4 cup) water. Cook for 1 min, stirring often, until fragrant. Season with salt and pepper.

• Meanwhile, in another small bowl, combine mayo, lime zest, 1 tsp (2 tsp) lime juice and half the cilantro.

• Divide rice, protein shreds and corn between bowls.
• Top with tomatoes.
• Drizzle with cilantro-lime mayo.
• Sprinkle with feta and remaining cilantro.
• Squeeze a lime wedge over top, if you like.

If you've opted to get plant-based protein shreds, cook the same way as the recipe instructs you to cook beef, tossing occasionally for 6-8 min, until cooked through.**